Bonito Stock (Dashi)

Make 6 1/2 cups
- about 50 cm kelp (konbu)
- 2 L water
- 3 cups loose bonito flakes

1. Moisten a clean cloth and wring well. Carefully but thoroughly wipe the surface of the kelp. Kelp should never be washed since flavoris lost in the process. Place the cold water and kelp in a soup pot and slowly bring to a boil over a medium-low to medium heat. Regulate the heat so the water take approximately 10 mins to reach a boil.
2. When fine bubbles begin to appear at the edges of the pot, press your thumbnail into the thickest part of the seaweed. If it enters easily, the flavor has been properly released. If the kelp is still tough, return to the pot for 1-2 mins. Do not allow the water to boil while the kelp is in pot.
3. When the water boils, add 1/3 - 1/2 cup water
4. Add the bonito flakes
5. When the stock returns to a boil, remove it from the heat and skim the surface
6. When the bonito flakes sink to the bottom, strain to clarify. Do not wring the flakes.
7. The finished stock should be clear and free of ant bonito flake particles.